1 brick of light cream cheese
1/4 cup lemon juice
1 can of condensed milk
• Take the plastic lid off of a chocolate ready made pie shell – take off paper label and keep the plastic. (Can use graham wafer pie shells if you prefer, but the chocolate with raspberry is amazing!)
• Pour mixed cream cheese mixture into chocolate pie shell.
• Use 1/2 a can of pie filling – raspberry is awesome, but blueberry or cherry are also great! Spoon the filling onto the top of the cream cheese.
• Reverse the plastic lid that came with the chocolate pie shell so it makes a dome to cover the filling.
• Refrigerate cheesecake until the next day.
I usually make 2 cheesecakes at once because it is so easy – mix them separately as I know I have the right amount for both pie shells this way. I have a drawer where I keep the makings of a cheesecake (shells, filling, condensed milk), and keep several cream cheese bricks and lemon juice in the fridge all the time.
• Make second pie filling – put it in the shell and use the second half of the pie filling to cover the second cheesecake.
• Once I put the plastic lid on the second cheesecake, I carefully put it on top of the first one in the fridge, and carry them stacked if I am taking two to a church pot luck, or to give to someone. Takes just a few minutes to make enough cheesecake for up to 16!!! Much prefer this cheesecake to the baked kind.
